Old Ebbitt Salad (Autumn Salad)

Old Ebbitt Salad
Sean and I tried this salad at a restaurant in Washington DC called Old Ebbitt. I have seen others call it an Autumn salad, as well. Whatever it's called, we like it!

Ingredients:

Spring mix (or arugula and green leaf lettuce)
Asian pears
Honeycrisp apples
Candied walnuts
Sharp white cheddar
Green onions
White balsamic vinaigrette (recipe below)

Optional toppings to make it heartier:
Bacon
Seasoned and browned ground beef

White Balsamic Vinaigrette:
1/2 cup light flavored olive oil
1/4 cup white balsamic vinegar
1/4 cup white sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steph's French Bread "Powder" Spread

1/2 cup grated Parmesan cheese
dash of salt
2 TBSP garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjarom
2 tsp. parsley (opt)

Combine ingredients. For French bread spread, mix 2 TBSP of cheese mixture with 1/4 cup softened butter; spread on approximately 5 slices of french bread and broil in oven until slightly browned. Can store mixture in fridge....ready to add to butter and apply to bread whenever you have pasta  and want a tasty side dish.

Savory Black Beans and Rice

This is out of a book I have called "Secrets of Feeding a Healthy Family" -- yes,  you can make healthy meals with bacon!

Ingredients:

2 cans (15 oz.) black beans, drained

¼ lb. (4 slices) bacon, cut into 1/2-inch strips

½ to 1 large onion, chopped

2 cloves garlic, minced

¾ tsp dried leaf oregano

½ tsp dried rosemary, crushed

¼ tsp dried thyme

¼ tsp black pepper

1/2 tsp salt
1 cup chicken broth

Empty the beans into a medium saucepan. Cook the bacon in a skillet until golden brown. Use a slotted spoon to move the bacon into the beans. Use the bacon fat (really! This is what makes it filling and flavorful!) to cook the onion and garlic over medium heat until the onion is clear. Measure the spices into the beans, add the broth, stir them up, then simmer about ½ an hour to blend the flavors. Serve over hot cooked rice. Dress it up with a dollop of sour cream and serve with orange rounds on the side. Also delicious with a squeeze of fresh lime and chunks of avocado.

An easy salsa

28 ounces canned tomatoes
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano (but I leave this out)
1-2 cloves garlic (or 1/2 tsp garlic salt)
1 can diced green chiles (7 oz)
4 green onions chopped
1 tsp jalapenos (optional)

Mix in a food processor and enjoy!

Quick and Easy Salsa

1/4 tsp garlic powder
1/2 tsp pepper
1 tsp salt
1/2 bunch cilantro
1-28 oz can chopped tomatoes
1-4 oz can diced green chiles
4-6 green onions, chopped
1/4-1/2 jalepeno, seeds removed & chopped

Put garlic, pepper, salt and cilantro in blender or food processor. Add juice only from tomatoes and process until cilantro is chopped. Add tomtoes and process carefully. Stir in chiles, green onions and jalepeno.

Sweet Corn, Tomato, and Avocado Relish

2 ears corn, husks and silk removed
2 vine ripened tomatoes, cut into 3/4 inch pieces
2 avocados, pitted and diced
1/2 small red onion, finely chopped
2 tbsp. finely chopped fresh parsley
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. salt and 1/4 tsp. pepper

In a large pot of boiling water, cook corn until tender (about 4 minutes). Using a sharp knife, cut the kernels off the cob. In a bowl, add corn, tomatoes, avocados, onion, parsley, 2 tbsp. oil, lemon juice, salt and pepper. Toss to combine.

We served the relish on tilapia, but the original recipe called for salmon. It is also good with grilled chicken breasts. A great summer dish with fresh vegetables from the garden! :)

Steph's Yam Casserole

Stephanie’s Yam Casserole

3 cups Mashed Yams 1/3 cup melted butter

¾ cup sugar 1/3 cup milk

½ tsp salt 2 eggs (beaten)

1 tsp. vanilla 2 tsp. flour

Mix together and place in 9 X 13 pan.

Top with:

1 cup pecans (chopped) 1/3 cup flour

1/3 cup butter 1 cup brown sugar

Cut butter into mixture of nuts, flour, and sugar. Sprinkle over yam mixture.

Bake @ 350 degrees for 35 min.

Cream Potatoes

8-10 medium potatoes peeled and sliced
1 medium onion diced
1 1/2 cups diced carrots
1 pint heavy whipping cream
1 Tbsp. butter
Salt and Pepper

In a skillet add butter, onions and carrots. Cook over medium-high heat until onions are soft and translucent.

Fill a 9 x 13 inch pan with peeled and sliced potatoes. I like to add some salt and pepper to the potatoes at this point. Then dump the onion and carrot mixture over the potatoes and give it a stir to mix it up. Pour the pint of whipping cream over top of everything.

Place in oven uncovered and bake at 375 degrees for 45-60 minutes. Potatoes are done when they are soft (test with fork) and look like this:

These are a great side dish with fish or Parmesan chicken. They are also really yummy the next day. I could eat these everyday.